We love the combination of lemon zest and toasted breadcrumbs in this quick and easy pasta recipe for one. This healthy dinner is made with rotisserie chicken and quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just 10 minutes. Source: Diabetic Living Magazine, Summer 2019

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve.



Tips: Make your own zucchini noodles with a spiralizer; you'll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department.

To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you'll use to prepare the rest of the recipe.

To make ahead: Cook pasta up to 1 day ahead and refrigerate.

Equipment: Vegetable spiralizer

Nutrition Facts

350 calories; 15.3 g total fat; 3.8 g saturated fat; 66 mg cholesterol; 712 mg sodium. 517 mg potassium; 26.9 g carbohydrates; 4.2 g fiber; 3 g sugar; 28.6 g protein; 2108 IU vitamin a iu; 32 mg vitamin c; 44 mcg folate; 187 mg calcium; 3 mg iron; 91 mg magnesium;